This recipe is from a trip that Fred took with Allison and her parents to the Czech Republic: “I was thirty, traveling in the back of an Opel minivan loaded with adults. The bottles of beer were always too small and the stops never frequent enough. This was back when I was ignoring a little gluten issue and drinking vast quantities of Czechvar/Budvar. Basically, this trip was like the Griswolds in Prague. “While visiting an old brewery’s beer garden, I noticed a ‘little things to eat with beer’ section of the menu. It was full of pickled herring, utopenec (pickled sausage), and cheese. We ordered them all, and when the cheese arrived, it was like a gathering of all of the cheese leftovers blended with beer. It was unsightly and completely delicious.” You will need four (4-ounce) cheese molds with holes or four Styrofoam coffee cups with holes poked in the bottoms and sides, plus four paper coffee filters to make the cheese.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.